I first ate this delicious chicken after a long day on the lake…..Stacey had it simmering low and slow on the dock and it was oh so good once we returned from swimming in the cove. Don’t let the pepperoncinis scare you away….use the chopped ones, and they aren’t spicy at all. With the italian salad dressing mix and the seasoning, it all comes out delish. As with my bbq pork steak recipe, you can eat solo or throw on some buns, and it will be a crowd pleaser. And it’s very economical (cheap)!
This pic shows some peppers, but typically they shred even more while cooking, they aren’t hot, and this is a delicious meal to come home to. We love it on individual cocktail rolls. Thanks for taking a break and hangin with me!
~Connie Kaye
Italian Chicken
1 bag frozen skinless chicken breasts
1 jar chopped pepperoncinis
1 package italian salad dressing mix
Garlic herb seasoning salt
Combine all ingredients in slow cooker. Cook low and slow for 6-8 hours, depending on amount of chicken. Shred for sandwiches.
CONNIE KAYE'S KITCHEN - Recipes and ramblings from Chiefs country 
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